Peanut butter nougat cookies
|75 g||white sugar|
|75 g||muscovado sugar — or brown sugar|
|4 Tbs||peanut butter — crunchy|
|1 tsp||vanilla — extract|
|1 tsp||baking powder|
|100 g||nougat — chopped|
|30 g||peanuts — chopped, roasted, salted|
Preheat the oven to 190°C.
Line two baking trays with baking paper.
Beat the sugar, butter and peanut butter with an electric beater for about 5 minutes until creamy.
Add the egg and vanilla and beat until well combined.
Sift together the flour and baking powder and fold into the mixture.
Stir in the nougat and peanuts.
Take heaped tablespoons of dough and roll into balls with your hands.
Place on the trays and flatten slightly with a fork, leaving space for spreading.
Bake for about 12 – 14 minutes until a dark golden brown.
Cool on a wire rack (they will harden as they cool) and store in an airtight container.